Pan-Fried Gurnard, Sweet Potato and Pecan & Maple dressing

Pan-Fried Gurnard, Sweet Potato and Pecan & Maple dressing

A gorgeous dish from the heart of the Deep South ... Cornwall, that is.

  • Dish Type: Main
  • Preparation time: 15 mins
  • Cooking time: 35 mins
  • Difficulty: Easy
  • Cuisine type: British

Ingredients

  • 160g Gurnard fillets x 2
  • 450g Sweet Potato
  • Maple Dressing 120ml Pouch
  • 20g Pecan Nuts
  • 20g Sultanas
  • 10g Parsley
  • 5g Coriander
  • Spring Onions x 2

Allergens

  • Fish
  • Nuts
  • Sulphites

Method

  1. Preheat the oven to 180C.
  2. Wash, but don’t peel the sweet potatoes. Cut them into about 2cm bite size pieces, spread them out on a baking tray and drizzle them with the olive oil. Season with some salt and pepper, mix well and then roast in the oven for about 30 minutes, until just tender. Check, carefully shake and turn them every now and then.
  3. On a separate tray, gently roast the pecan nuts for 5 minutes. Whilst doing so, roughly chop the parsley and coriander and finely slice the spring onions
  4. Score the skin of your Gurnard portions. Warm some olive oil in a non-stick frying pan. Place the fillets into the pan, skin side down, and fry on a medium heat until the fillets are almost cooked through and the skin is golden and crispy. Try not to turn the fillets too early. Once the fish is almost cooked through, flip the fillets over and finish them off.
  5. When the potatoes are ready, transfer them to a large bowl and, while still hot, add the pecan nuts, sultanas, chopped parsley, coriander and spring onions. Then, pour over most of the dressing and toss together.
  6. To serve, divide the sweet potatoes between two plates, lay a fillet of Gurnard nicely over the top and drizzle any remaining dressing around.

Nutrition per serving

  • Per Serving 852kcal / 3568kj
  • Fat 38.2g
  • Saturates 6.4g
  • Carbs 75.2g
  • Sugars 46.4g
  • Protein 47.0g
  • Salt 0.65g